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King Louie’s Peanut Butter Chocolate Banana Cupcakes
Explore the Jungle Book with King Louie’s Peanut Butter Chocolate Banana Cupcakes! These banana chocolate cupcakes are topped with fluffy peanut butter frosting and banana candies!
Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Servings 12 cupcakes
Ingredients
Chocolate Banana Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup ripe banana, mashed (about 1 banana)
- ½ cup warm water
- ¼ cup milk
- ¼ cup vegetable oil
- ¾ teaspoon vanilla extract
Peanut Butter Frosting
- ½ cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- 3 tablespoons milk
- 2 cups powdered sugar
Decoration
- banana Runts
- green cupcake liners
Equipment
- piping bag
- large star piping tip 1M
Instructions
Chocolate Banana Cupcakes
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Preheat the oven to 350 F. Line muffin pan with cupcake liners.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the egg, banana, water, milk, oil, and vanilla.
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Add the egg mixture to the flour mixture, stirring until well-combined.
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Scoop the batter into the prepared muffin pan, filling it about ¾ full.
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Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
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Transfer the cupcakes to a wire cooling rack and let cool completely.
Peanut Butter Frosting
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In a medium bowl, beat the butter and sugar until cream, about 1 minute.
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Add the powdered sugar and the milk.
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Beat the mixture on low speed until combined and then beat on medium high speed until fluffy.
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Transfer to a piping bag fitted with a large star piping tip.
Assembly
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Pipe a swirl of frosting onto the top of each cupcake.
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Place 2-3 banana Runts into the frosting.